Long Bean & Cucumber Salad

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Recipe inspired by Marie Simmons, Health Magazine

Long Bean & Cucumber Salad
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Servings
4-6
Servings
4-6
Long Bean & Cucumber Salad
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Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
  2. In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
  3. In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
  4. Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
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Black Bean and Tomato Quinoa

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Black Bean and Tomato Quinoa
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
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Rating: 5
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
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Turkey Lettuce Wraps

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Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
  3. In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
  4. Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
  5. Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
  6. Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
  7. Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
  8. Garnish with sesame seeds and serve. Enjoy!
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Rice and Pecan Salad with Orange-Thyme Dressing

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Rice and Pecan Salad with Orange-Thyme Dressing
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
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Votes: 1
Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
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